Kolokytholouloutha Yemista (stuffed Zucchini Blossoms)

If, therefore, any one shall violently suppose that the destruction of the soul and the flesh in hell amounts to a final annihilation of the two substances, and not to their penal treatment (as if they were to be consumed, not punished), let him recollect that the fire of hell is eternal – expressly announced as an everlasting penalty; and let him admit that it is from this circumstance that this never-ending “killing” is more formidable than a merely human murder, which is only temporal.

Tertullian

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Greek	Appetizers, Greek, Vegan, Vegetables	6	Servings

INGREDIENTS

18		Zucchini blossoms
1	c	Long-grain white rice
3	T	Minced fresh Italian parsley
3	T	Finely chopped fresh mint
1		Onion, finely chopped
1/3	c	Olive oil
1		Ripe tomato, peeled seeded
		& coarsely chopped
		Salt
		Freshly ground black pepper
3/4	c	Warm water

INSTRUCTIONS

Wash the zucchini blossoms gently and drain them.  In a small bowl,
combine the rice, parsley, mint, and onion.  Add the oil, tomato, and
salt and pepper and mix well.  Using a small teaspoon, stuff the
blossoms with the rice mixture.  Arrange them one next to the other  in
a shallow saucepan, add warm water, and cover.  Bring to a boil  and
simmer over low heat until the rice is cooked, about 30 minutes.  Serve
warm.  Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"  Posted
by  Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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